Former restaurant server and sommelier Hannah Selinger shares stories from her tell-all memoir, Cellar Rat, featuring run-ins with critics, strategies for spotting bad tippers, what she considers the stuffiest restaurant in New York, and how she thinks the industry may one day reform. Plus, Özlem Warren gives us the true taste of Istanbul and Kim Severson explains why America is breaking up with the calorie.

Questions in this Episode:

"I like serving dishes at the same time, but they call for very different temperatures. What are some tips and tricks I might try to explore to make this all happen so I’m not compromising the quality of those dishes?"

"I’ve been thinking about making seasoning salt as a condiment for soups or rice dishes. What’s a good ratio between salt and whatever flavoring agent I'm using?"

"I have a jar of unlabeled flour and I don’t know what kind it is. Is there a way to test flour?"